Buy Payoyo cheese cured of goat and sheep in butter, with a minimum maturation of 90 days. Very melting to the palate, slightly acid and with a certain hazelnut flavor.

Semi-cured Payoyo cheese made with a mixture of Payoya goat's milk and Merina sheep's milk with a minimum maturation of 75 days.

Semicured Cheese Flor de Guadamur made with pasteurized cow, goat and sheep milk.

Pajarete sheep's and goat's cheese with a natural rind, smeared with ochre-coloured olive oil, with the typical engraving of the old esparto grass foliage.